The LA Times recently featured a great article about beer in wine country, and I was lucky enough to check out a few local breweries for myself.
Surrounded by a sea of big-box stores in the Santa Barbara suburb of Goleta, the recently opened Hollister Brewing Company is not exactly what one would consider a tourist destination. However, for a change of pace after a day or two of wine tasting, their house-brewed beer is well-worth seeking out. Skip over the relatively mundane Sands Session Ale, and let your palate explore their more robust and flavorful offerings. For hop-heads, the White Star XPA has a big grapefruit aroma that carries through the flavor, finishing with a moderate but palatable bitterness. It is served on a nitro-tap, typically used to give stouts their creamy head and mouthfeel, an unusual twist that makes this Extra Pale Ale even more enjoyable.
For those who enjoy maltier beers, both the Table 42 Red and the Milk Stoutare excellent choices. The red ale is a very drinkable session beer, full of caramel and bready flavor with just a hint of butterscotch. The stout is smooth, creamy and sweet, which is exactly what makes a milk stout more approachable to those who find dry stouts, like Guinness, too bitter and sour. Imbibers who like a bit more “funk” in their beer will enjoy the yeasty, slightly tart Farmhouse, a saison-style ale that can is excellent with spicy Asian-influenced cuisine.
And while all the beers I’ve mentioned so far are very solid offerings, the real stars here are Holister’s two wheat beers: Hollister Hefe and Magic Clamps Weizenbock. While the German hefeweizen style is common in many American brewpubs, few acheive the right level of banana and clove aroma and flavor that make a hefe much more than a wheat beer. Hollister gets the flavors here just right, along with a spritzy, lively carbonation that makes this an excellent refresher on a hot summer day.
Weizenbock is a much less commonly found style both here and abroad, maybe due to the fact that Germany’s Aventinus Weizenbock is so close to perfection that few will attempt their own take. I’m very glad that Hollister took on the challenge. Their Weizenbock, in both aroma and flavor, with its spice, fruit and richness will remind you of both banana bread and fruitcake. And for as strange as that may sound for the taste of a beer, it really works here. I daresay it is the best American example of this style I have ever tasted.
Hollister is a brewpub and restaurant, so I shouldn’t forget to mention the food. They offer a wide variety of unusual pizzas, but for as delicious as the menu descriptions sound, the pizza is merely average. Maybe this was because it was overshadowed by the appetizers we enjoyed beforehand. Their tortilla soup is rich in flavor without being too spicy, and their mac & cheese made with pancetta and gruyere is just simply delicious.
We’ll continue with two more Santa Barbara beer stops in upcoming blog entries, so stay tuned…
A richer and stronger (i.e. higher alcohol, Bock strength) version of a Dunkel Weizen (a German dark wheat beer). It has the signature banana and clove aroma and flavor typical of German weizen beers, along with flavors of darker fruit (raisins, cherries, figs) and rich caramel malts. Aventinus is the most famous and best example of this unique style.
“Beer that is not drunk has missed its vocation”
– Meyer Breslau